CHOCOLATE RICE PUDDING TART

Rice pudding being one of my comfort foods of choice, I was intrigued when, a few years ago, my aunt sent me the recipe for a rice pudding tart. My aunt has always been the baker in the family and, besides tried and true recipes that have been handed down for decades, she has a habit of scouring magazines or friends’ cookbooks for new ideas.

I made her tart and, while pretty good, it lacked some depth which I think I achieved by adding lemon zest and cardamom. Now that we are at the tail end of winter, it’s a good recipe to enjoy with a cup of cocoa, watching the days slowly grow longer. If you don’t want to bother with a crust, buy one from the market. If you would like to use mine, click here. I had the best results by using sushi rice – jasmine or long grain rice are not appropriate but anything else will do.

 

RECIPE Yields one 10” tart

24 oz Rice, preferably sushi grade

4 1/4 C Whole milk

2.5 oz Butter

5.5 oz Semi sweet chocolate

5.5 oz Sugar

2 T Unsweetened cocoa powder

2 Eggs

3 Yolks

1/2 ts Salt

Zest of 1 lemon

2 ts Cardamom, ground

 

  1. Combine milk (minus 2 T), 1 oz of butter, lemon zest and salt in a sauce pan. Bring to boil and add rice. Cook over low heat until the rice is cooked through (about 25 minutes), stirring frequently.
  2. In the meantime, melt chocolate with 2 T of milk over a bain marie. Set aside.
  3. Remove rice from heat, let cool and add sugar, remaining butter, melted chocolate, cocoa powder, cardamom and lightly beaten eggs and yolks.
  4. Pour mixture in unbaked tart shell and bake at 350F for about 30 to 40 minutes, or until filling is set.
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